Tofu Stir-Fry Noodles
A quick weeknight meal of stir-fry wheat noodles, tofu and spinach in a simple soy-sesame sauce.
Servings: 4 people
Equipment
Ingredients
- 1 14 ounce block extra-firm tofu drained and pressed
- 1 pound Thai Wheat Noodles*
- 2 tablespoons toasted sesame oil divided
- 3 large garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1/2 cup thinly sliced scallions
- 4 cups chopped baby spinach leaves
Stir-Fry Sauce
- 1/3 cup low-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons sugar this is for balance, don't skip!
Instructions
- Make the tofu. Drain and press the tofu, then crumble with your hands into small pieces. Heat 1 tablespoon of the sesame oil in a large wok or skillet and add the tofu. Cook, stirring often to prevent sticking, until tofu is dry and meaty, about 10 minutes.
- While the tofu is cooking, make the noodles. If your noodles are already cooked, you can skip boiling them first but I like a very chewy noodle and do this first. If using dry noodles, you will need to cook them frist according to package directions. If using the box from Trader Joe's (the Thai Wheat Noodles), I quickly boil for 30 seconds, then drain and rinse to stop cooking.
- Whisk together all ingredients for the sauce and set aside.
- Once the tofu is done cooking, push it to the side and heat the remaining tablespoon of sesame oil. Add the garlic, ginger and scallions and stir fry for 30 seconds, then add the noodles, sauce and spinach leaves. Toss until noodles are fully coated by the sauce and the noodles start to brown a little. Divide and serve.
Notes
*I buy the Thai Wheat Noodles from Trader Joe's, udon or ramen can be used in place
For parents, I serve this with crushed peanuts on top, more scallions, sesame seeds, and a generous scoop of chili crisp!
If you prefer very saucy noodles, then increase the sauce.